Walnut-Tarragon Chicken Tenders

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 egg
• 1/2 cup milk
• 1/2 cup finely chopped walnuts
• 3/4 cup all-purpose flour
• 1 tablespoon dried tarragon
• salt, to taste
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1/4 cup unsalted butter
• 1/2 cup vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the egg and milk together in a shallow bowl. In a second shallow bowl, combine the chopped walnuts, flour, dried tarragon and salt.

2. Pat the chicken strips dry and season them lightly with salt. Dip each strip into the egg mixture, then press it into the walnut-flour mixture to coat all sides.

3. Set the coated strips on a plate while you heat the oil and butter together in a large skillet over medium-high heat until the butter melts and the oil shimmers, about 2 minutes.

4. Add the chicken strips in a single layer, working in batches so the pan is not crowded. Cook 2 to 3 minutes per side until deep golden brown on the outside.

5. Check that the thickest strips reach 165°F (74°C) inside. If not, reduce heat to medium and cook a minute or two longer.

6. Transfer the cooked tenders to a rack or paper towels to drain briefly, then serve warm.